Crispy Bean Cakes

Name: Crispy Bean Cakes (Omníča Aǧúyapi Saksáka)
Cuisine: American
Ingredients: Pinch sumac; 3 to 4 tablespoons sunflower oil; ¼ cup corn flour plus a tablespoon for dusting the cakes as needed; ¼ cup corn flour plus a tablespoon for dusting the cakes as needed; Pinch crushed juniper; Pinch salt; ¼ cup chopped wild onion or shallot; ¼ cup chopped wild onion or shallot; 1 duck egg; 1 to 2 teaspoons chopped sage; 2 cups cooked or canned beans, drained; 2 cups cooked or canned beans, drained

Omníča Aǧúyapi Saksáka

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

Serve these as a first course on wild greens, or make them into tiny patties for finger food. They make wonderful appetizers and snacks.

Ingredients

2 cups cooked or canned beans, drained
1 to 2 teaspoons chopped sage

Americas
United States
Starter
Snack
Gluten-free
Vegetarian

Method

Preheat the oven to 250°F. In a food processor fitted with a steel blade, pulse together all of the ingredients to make a rough dough. Using moistened hands, form the mixture into patties about ½ inch thick. Dust the patties with the flour and set aside.

Film a skillet with the